Maachli Jaisamandi

Maachli Jaisamandi
Author: 
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. Maachi Jaisamandi is a traditional fish recipe of Udaipur. Marinated fish fillets fried and cooked in a creamy rich gravy. Here the green chutney is layered in between two fish fillet then dipped in light batter to shallow fry. Yes, it is a little different but this is a delicious main course addition for your next family get together when served with saffron rice or pilaf.
Ingredients
  • 300 grams Fish fillet
  • Salt , to taste
  • For the batter:
  • 4 teaspoon Gram flour (besan)
  • ⅛ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • Water , to make the batter
  • 4 teaspoon Cooking oil
  • For the green chutney:
  • Coriander leaves (Dhania) , as required
  • Mint Leaves (Pudina) , as required
  • 1 Green Chilli
  • ½ teaspoon Lemon juice
  • For the Gravy:
  • 100 ml Fresh cream
  • 1 cup Yogurt (Curd)
  • ¾ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Cooking oil
Instructions
  1. To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.
  2. Take a bowl and mix together the ingredients for batter properly. Make sure that there are no lumps in it.
  3. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.
  4. Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste.
  5. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.
  6. Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside.
  7. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame.

 

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Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

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Russian Radish Cucumber Salad

Russian Radish Cucumber Salad
Author: 
Recipe type: Salad
Cuisine: Continaental
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This simple Russian salad is very easy to make and can be a tasty healthy winter variety. A perfect creamy, nutritious and crunchy salad, makes it more colourful with addition of coloured radishes available from your local market; try and acquire organic radishes . In this recipe, we have used a dill yogurt dressing with the roasted garlic but using sour cream instead of curd will add a better flavour to the salad.
Ingredients
  • 1 Red Radish
  • 1 Radish
  • 1 Cucumber
  • 5 Garlic pods
  • 1 Cup Yogurt (Curd)
  • 2 Whole Egg , hard boiled
  • ½ teaspoon Dill leaves
  • ½ teaspoon Chives , fresh
  • 1 teaspoon Almond Oil
  • Sea salt , to taste
Instructions
  1. To begin making Russian Radish Cucumber Salad Recipe, first wash the vegetables and soak in water for 15 minutes.
  2. Pat dry the vegetables on a kitchen towel and slice the radishes and cucumber finely in circular shapes.
  3. Heat a heavy bottomed pan with some oil and fry the garlic pods on low flame till roasted.
  4. Take a big bowl and beat the curd with chives and sea salt.
  5. Add the garlic and vegetables to this bowl and mix until the yogurt coats well on all the vegetables. Refrigerate for 10 minutes.
  6. Meanwhile slice the hard boiled eggs. Take the vegetables out of the refrigerator and add the boiled eggs to it.
  7. Now serve cold on a fancy platter garnish with fresh herbs.

 

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Mutton Chaap

Mutton Chaap
Author: 
Recipe type: Dinner
Cuisine: Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses the goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result is delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
Ingredients
  • 400 grams Mutton , ribs
  • 3 Onions , sliced
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 1 Brown Cardamom , crushed
  • 2 Cardamom (Pods /Seeds)
  • 2 Cinnamon Stick
  • 2 Fresh Red chillies
  • ¼ teaspoon Cloves
  • Mace powder , a pinch
  • 1 teaspoon Kashmiri Hot Chilly Powder
  • ½ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • 4 Whole Black Pepper Corns
  • 2 tablespoons Mustard oil
  • 1 cup Yogurt (Curd) , beaten
  • Salt , to taste
Instructions
  1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
  2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
  3. Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
  4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
  5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
  6. Cook on medium heat for up to 5 whistles.
  7. Check for salt, and if the mutton is not fully cooked and getting dried up add ¼th cup water and cook for few more whistles.
  8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

 

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Lemon Frozen Yogurt

Lemon Frozen Yogurt
Author: 
Recipe type: Dessert
Cuisine: Continental
Prep time: 
Total time: 
Serves: 3
 
If you want to make this absolutely refreshing and delicious Lemon Frozen Yogurt you will need only six ingredients and ten minutes of preparation. But will be much more relieved to hear that there is no need for ice cream maker to get the same lush texture. A healthy version of frozen yogurt is a good substitute to serve our children with daily dose of calcium. You can use honey instead of sugar in this recipe and fat free yogurt to fetch better result. Easy to make the day before your party begins or as a surprise treat for your children. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.
Ingredients
  • ¼ cup Lemon juice
  • 500 grams Yogurt (Curd)
  • ¼ cup Sugar , powdered
  • 2 tablespoons Fresh cream
  • ⅛ teaspoon Turmeric powder (Haldi)
  • Vanilla Extract , few drops
  • 1 teaspoon Orange Zest (Rind)
  • 2 slices Orange
Instructions
  1. To make the Lemon Frozen Yogurt recipe, first take a medium bowl and beat the yogurt and turmeric powder for about 4 minutes.
  2. Squeeze out the juice from fresh lemon in a small bowl. Add cream, sugar powder, vanilla, lemon juice into beaten yogurt, whip well.
  3. Pour the yogurt mixture in a freezing bowl and freeze it for 2 hours. Take the frozen yogurt bowl out of the freezer and stir well, return to the freezer and keep overnight.
  4. Take out of freezer 30-40 minutes before serving. Serve in fancy bowl with few big scoops of Lemon Frozen Yogurt with orange zest on top and a slice of orange for garnishing.
  5. Serve Lemon Frozen Yogurt on its own as a snack or serve it with your meal.

 

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South Indian Grilled Fish With Spicy Fusion Sauce

South Indian Grilled Fish With Spicy Fusion Sauce
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
South Indians loves to eat fish and as far as we all know they are fond of eating very spicy dishes especially the people of Kerala and Tamil Nadu. My fusion recipe will support their tasty palettes and balance the smoky grilled, saucy, coconut, sour flaky fish when served with curd rice. Perfect for a grand sunday lunch with non veg appetizers, rasam, vadas with sambar and a traditional dessert and this South Indian fusion fish recipe.
Ingredients
  • 500 grams Fish
  • 2 teaspoon Ginger , paste
  • 2 tablespoon Yogurt (Curd)
  • 2 tablespoon Red mustard seeds , paste
  • ½ teaspoon Tamarind Paste
  • 5 Dry red chilli
  • 2 Green Chilli
  • ¼ cup Fresh coconut
  • 2 teaspoon Coconut Oil , or sunflower oil
  • 4 teaspoon Sunflower oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Chana dal (Bengal Gram Dal)
  • 3 sprig Curry leaves
  • Black Salt (Kala Namak) , A pinch
  • Salt , to taste
Instructions
  1. To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce. First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes. Slice the fish into two halves.
  2. Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.
  3. Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes. Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.
  4. Transfer to a platter. Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame. Pour this over the grilled fish.
  5. Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.

 

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Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe

Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe is a Bengali delicacy that is made with the hilsa fish available in monsoons. Hilsa is one of the favourite fishes of the region, that is locally grown near the Ganga river and its tributaries. Poppy seeds and the mustard seeds needs to be ground till smooth and be used in this recipe along with other spices like nigella seeds, haldi, and chilli powder. Then the gravy is poured on the plain salt-marinated hilsa fish pieces on a grill pan and cooked further till the fish is tender. The taste of the mustard oil in the dish is delectable and the addition of yogurt to the gravy gives a unique flavour to the recipe. This dish is a real treat for those who know the art of separating bones from cooked fish
Ingredients
  • 500 grams Hilsa Fish
  • 3 tablespoon Mustard oil
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • ½ tablespoon Red chilli powder
  • ½ teaspoon Turmeric powder (Haldi)
  • 3 tablespoon Yogurt (Curd)
  • ½ cup Water
  • ½ tablespoon Poppy seeds , ground
  • ½ tablespoon Mustard paste
  • 5 Green Chillies , slit (adjust to taste)
  • Salt , to taste
Instructions
  1. To begin making Bengali Style Hilsa Fish In Poppy Seeds & Yogurt Curry Recipe, first using a sharp knife, cut the hilsa into slices and clean.
  2. Marinate the fish pieces with salt in a mixing bowl and keep covered for about ten minutes. Also prepare the poppy seeds paste and mustard paste by using a blender/mixer, with about a tablespoon or two of water.
  3. In another mixing bowl, mix together red chilli powder, turmeric powder, yogurt, poppy paste, yellow mustard paste, curd, salt and water to make a paste.
  4. Meanwhile in a kadai, heat the mustard oil on a low flame. Once hot, add green chillies and nigella seeds for tempering, keep tossing for about a minute or till done.
  5. Place the hilsa fish on a cast iron frying/grilling pan on a medium-low heat, and pour the sauce mixture on top of fish to coat completely and cover the bottom of the pan. Cover the pan and cook further for about ten minutes.
  6. Check the salt and adjust to suit your taste, check if the fish is tender and cooked well. Once it is cooked well, switch off and serve.

 

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